Pea, Ramp and Chive Pesto

Pea, Ramp and Chive Pesto

This pesto recipe is quite seasonal but you can substitute out the ramps for Chinese chives and likely get a similar mild garlic pea pesto result. It maintains its bright green color much better than basil pesto. It tastes delicious right out of the blender as a dip or spread on a sandwich but when you add a dollop to a pan of warm pasta the flavor takes on an even deeper note. It is super easy to make and lasts at least a week in the fridge.

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Prep Time 5

Servings: 12 servings

Calories: 117

Ingredients Equipment Method Nutrition Notes

Ingredients

juice of one lemon
1/4 cup roughly chopped chives
8 ramps, washed, trimmed and roughly chopped
1/2 cup raw pecans
1/2 frozen peas (thawed)
1/2 tsp salt (I prefer herb salt)
1/2 cup olive oil

Equipment

blender or food processor

Method

Wash the ramps and trim the ends. Then roughly chop the produce. This just makes it easier to blend.
Add all the ingredients to the blender with about half the olive oil. You may not need the entire half cup, so add about half to start then drizzle in more after blending to until you get a smooth texture. Blend the entire mixture until you have the desired smooth texture, then taste for salt.
This is perfect on sandwiches, pasta or as a dip for veggies. It keeps in the fridge for about a week in an air tight container.

Nutrition

Calories: 117kcalCarbohydrates: 3gProtein: 1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 97mgPotassium: 32mgFiber: 1gSugar: 1gVitamin A: 211IUVitamin C: 7mgCalcium: 12mgIron: 0.4mg